India is the largest producers of fruits and vegetables, and most are being thrown away because of spoilage, due to lack of adequate cold storage facilities or refrigerated transport. As fruit and vegetables contains lots of water, as a result they are prone to microbes which could easily grow and multiple hence resulting to spoilage. This work provides a review about the production of citric acid which is produced in tonnage and is extensively used in food & Pharmaceutical industry. In this study bacterial and fungal species are isolated from the spoiled part of the fruits and vegetables by various methods to have a pure culture of microbes and undergone submerged fermentation with a suitable fermentation media for production of critic acid by optimizing various factors like carbon source, temperature, pH, incubation time to recover maximum production. Then the final product is recovered and a comparative analysis was done between the amount of production of citric acid by bacterial species and fungal species. © IJSTR 2020.